St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-19
TEMPTING APPETIZERS.
Pickles, Catsups, Sauces, Salads
and Slaws Are a Necessity.
PICKLES.

PlCkLES.
Put the pickles in brine (salt and
water strong enough to bear an egg and
let them stand days; then pour off the
brine and boil it, and pour it boiling on
the pickles: do this 3 or 4 times. till
green enough; then place them in cold
water to extract a portion of the salt
chow much must be determined by the
tastel, after which, having placed the
pickles in a jar, leaving some room, put
on the top of each jar sliced horse rad
ish. 2 cloves of garlic, tablespoonful of
whole Cloves, tablespoonful of all
spice, l teacup of mixed mustard seed,
black and white; then pour your vine
gar over hot; be sure to have the best
cidar vinegar it is very nice to have
some small white onions to put in the
jar; they only require to be in brine a
day or two and then freShened.-MRS.
NJ. l.. BANKER, 507 Wabasha street, st.
Paul.
Tomato-One-half buShel green toma-
toes, dozen onions, dozen green pep
perS: chop all finely together, sprinkle
over all l pint salt; let it stand over
night, then drain off the brine. cover
with good vinegar and cook slowly for
one hour, then drain and pack in jar.
Take pounds brown sugar, table
spoons cinnamon, l of allspice, l of
cloves and l tablespoon pepper, all
ground. = cup ground mustard, pint
grated horSeradish and vinegar enough
to mix them: when boiling hot pour over
the contents Of jar; cover tight.-MRS.
II. LAYCOCK, 9l9 Third avenue, Eau
Claire, Wis
One and one-half pecks of green to-
matOes, gallon of vinegar, pounds of
sugar, 1 ounce of whole peppers (seeds,)
l ounce of celery seed, / - ounces of
cloves. u ounces of allSpice. 2 ounces
of mustard seed; slice tomatoes and
sprinkle " cups of salt over them;
stand over night; in the morning pour
off the salt water and put all in kettle
with vinegar, spice and sugar; boil UNI
til the tomatoes fall in pieces, not too
long; when nearly cold stir in small
box of mustard;7 or S onions cut fine
and boiled with it makes it very nice
and gives good f1avor.-Mrs. II. MAY,
Como, ILL.,, Whiteside county.
One peck green tomatoes, 6 onions
chopped, teacup salt; let stand over
night. In the morning drain off brine,
add 2 quarts water, quart vinegar, boil
20 minutes, drain through a cOlander,
add quarts vinegar, 2 quarts brown
sugar, % pound white mustard seed, 2
tablespoons each of black pepper,
cloves, cinnamon, ground mustard, and
p tablespoon cayenne pepper. Boil Is
minuteS.-AIRS. FLORA w. MORGAN,
Dexter, Oak.
One peck green tomatoes, onions
sliced, throw over them cup of salt
and let remain over night, drain sOff the
water and boil tomatoes IN equal parts
of vinegar and water for IS minutes;
then take 2 quarts vinegar, 2 pounds
brown sugar, 2 tablespoons yellow mus
tard, 3 tablespoons whitemustard, 2 tea
spoons ground cinnamon and 9 table
spoons cloves, teaspoon cayenne pep
per, boil with tomatoes for ID minutes
and set it by i'll -jars.&MRs. Il. w.
SCOTT, 500 Fifth avenue south, Mime
apolis.
French-One-half bushel green to-
matoeS sliced, 6 large onions and / tea
cup salt thrown over them; let stand
over night; drain off water in morning;
boil in 3 quarts water and quart vine.
gar fifteen minutes; drain well in Seive;
put tomatoes and onions in kettle with
3 pounds brown sugar, q pound white
mustard seed, 4 quarts vinegar,.2 table
spoons of ground mustard, 2 Tablespoons
cinnamon, 2 tablespoons ground cloves,
2 tablespoons allspice, 2 tablespoons
ginger, l teaspoon cayenne pepper: boil
together JENNIE BOYD STORY,
Milton, Wis.
One peck sliced green tomatoes
onions sliced, mix and throw over cup
salt and let it stand over night, drain
and boil in quart water and quarts
vinegar and pounds brown sugar, p
pound white mustard seed, 2 Tablespoons
each ground allspice, cloves and CHINA
mon, boil all together - minutes.-INA
UNDERWOOD. Dodge Center, Mimi.
English-Six quarts vinegar, 6 ounces
salt, = ounce mace, 2 ounces ground
pepper, ounces mustard seed, 2 ounces
tumeric, 1 pound English mustard
ground, "a teaspoonful cayenne pepper;
boil all the above together; cut up the
cucumbers, cauliflower, beans and
small onions; put in the above mixture
and boil 80 minutes 200 small cucum-
bers, 9 heads caulifower, 2 quarts of
small onions, quart of green BEANS
Mrs. J. Fl. SIBBERT, 252S Second ave-
hue south, Minneapolis.
Cucumber-One gallon cider vinegar,
2 red peppers, gill of salt, tablespoon
level full tumeric, e cup whole cloves,
q cup French mustard; drop cucum-